Serves 2
 

1 tin chickpeas
1 tsp ground black pepper
2 tsp ground cinnamon
Large pinch salt
150ml veg oil
1 tbsp cumin seeds
1 cinnamon stick
1 bunch coriander, finely chopped
1 dry red chili, ripped into 4
1 large white onion, sliced
Thumb-size piece of ginger grated
2 tsp garam masala
1 tin chopped tomatoes
Sliced raw red onion, to serve.
 

Drain and rinse the chickpeas and season with pepper, cinnamon and salt, then leave aside.

Heat the oil in a large frying pan. When hot, add the cumin seeds, cinnamon stick and dry red chili and fry until golden. Add the chopped coriander and fry until it changes to dark green and smells amazing!

Add the onion and cook down super slowly until nice and caramelised - very important you cook this low and slow.

When the onion is cooked add the ginger, then add the garam masala. When these are cooked add the chickpeas and fry for a little while. Then add the tomatoes and turn the heat down and simmer gently for at least 20 minutes until the sauce is nicely reduced and the chickpeas and tender. Taste - will need a good pinch of salt.

After a successful run on the street food circuit, Grace Regan decided Spice Box a permanent home and opened her vegan curry house in Walthamstow in London (UK) earlier this year. 

Grace wears our Classic Houndstooth